Tropical Strawberry Pie - cooking recipe

Ingredients

2 cups strawberries
1/2 cup sugar
4 teaspoons cornstarch
1/4 cup water
398 ml pineapple tidbits, drained
1 (9 inch) pie crusts, baked
whipped cream
coconut flakes, roasted
Coconut Cream
1/3 cup sugar
1/4 cup cornstarch
1 dash salt
1 1/4 cups milk
1 cup coconut milk
2 egg yolks
2 teaspoons vanilla

Preparation

Coconut Cream : In a saucepan, mix sugar, cornstarch and salt. In a bowl, mix milk, coconut milk and egg yolks. Pour this mixture in the saucepan. Cook at medium heat, always stirring, 12 to 15 minutes. Keep cooking at medium-high heat, stirring, 2 to 3 minutes or until the mixture has thicken enough to coat the back of a spoon. Remove the saucepan from the heat.
In a fine strainer on a large bowl, strain the cream. Add vanilla. Cover directly the surface of the cream with a plastic wrap. Let cool for 15 minutes at room temperature.
In a food processor or blender, chop finely 1 cup of strawberries. In a small saucepan, mix sugar and cornstarch. Add chopped strawberries and water and stir. Cook at medium heat, stirring from time to time, for about 5 minutes or until it's bubbling. Let cool.
Meanwhile, in a bowl, mix coconut cream and pineapple. Spread uniformly this mixture on the pie crust. Cut the remaining strawberries in half. Beginning by the outside, put the strawberries in 2 or 3 rows on the pineapple mixture. Cover the pie with the cold strawberry mixture. Cover with plastic wrap, without stretching, and put in the fridge for about 3 hours or until the garnish is firm. When ready to serve, garnish each serving with whipped cream and coconut flakes.